Easy Pan Fried Fish creates a nice crust on the outside of the fish and a juicy, flaky inside. This is one of my favorite quick ways to make white fish. Serve this with lemon wedges, fresh parsley and a side of couscous. If you need a seafood dinner on the table in under 15 minutes this is the recipe for you!

EASY PAN FRIED FISH

We eat fish weekly in my house. 

All of my kids enjoy it which makes it an easy, healthy meal that I can put on the table for them.

My kids prefer either salmon or a light white fish so I am always coming up with new ways to make it. They especially love crispy pan-fried fish.

Some of my favorite ways to make white fish is this Easy Pan Fried Fish, Air Fryer Cod, Baked Lemon Cod, Baked Parmesan Fish Sticks and this Pan-Fried Cod. 

Today’s method of making fish is an especially easy way to make fish. Pan-frying fish really is so simple and a delicious way to make seafood. 

You start by seasoning the fish, then bread it and quickly pan fry it on the stove. 

From start to finish you can have this on the table in under 20 minutes. 

I love the bread crumbs crust that helps create a crispy outer layer and keeps the fish soft and flaky on the inside. 

Serve this with your favorite salad like this Lemon Arugula Salad, these Mediterranean Vegetables or steamed vegetables and lemon wedges. 

If you like a fish fry this is the recipe for you.

WHAT INGREDIENTS ARE IN THIS PAN FRIED FISH

WHITE FISH OF YOUR CHOICE: Any fresh fish would work for this pan fried fish recipe but the type of fish I especially like tilapia, flounder, catfish, striped bass, or red snapper. 

GARLIC POWDER: The crust uses garlic powder to add a slightly garlic flavor but you can leave it out if you want. You also could use finely minced fresh garlic instead. 

PANKO BREADCRUMBS: I like the texture that panko breadcrumbs creates but you could also use regular breadcrumbs. 

ITALIAN SEASONING: I used Italian seasoning in the crust. You could use a variety of other spices like paprika, old bay seasoning, oregano, Greek seasoning or thyme.

PARMESAN CHEESE: I like to add Parmesan cheese into the crust mixture but if you can’t have dairy you can leave it out. You also can other finely grated mozzarella cheese instead. 

 EGG: The egg helps to bind the crust onto the fish. 

HOW TO MAKE THIS PAN FRIED FISH

SEASON THE FISH: Season fish on both sides with salt and pepper.

ADD FLOUR TO A BOWL: Add the flour to a shallow dish.

CREATE THE CRUST MIXTURE: In a shallow bowl, add garlic powder, breadcrumbs, Italian seasoning and parmesan cheese.

PREPARE THE EGG: In another shallow bowl, beat the egg mixture.

COAT THE FISH: Dip fish fillets {both sides of each fillet} in the flour and shake off the excess flour then dip into the whisked eggs, then the panko/parmesan mixture, and set the fish aside.

FRY THE FISH: Heat the non-stick pan – a large skillet or cast iron skillet on medium-high heat and then add the vegetable oil. Once there is hot oil fry the fish skin side down in the vegetable oil for about 2 minutes on each side until golden brown and there is a crispy skin and the fish flakes.

Prepare a plate with a paper towel. Lay fish on it to remove excess oil.

Garnish with parsley. Serve with tartar sauce, rice and lemon wedges to add a touch of lemon juice to each filet. 

NOTES AND TIPS FOR THIS PAN-FRIED FISH RECIPE

HERBS: Herbs that can be added that are a nice addition are parsley, dill, basil or fresh oregano. 

SPICES: Spices that are nice to add to the breadcrumb mixture are paprika, chili powder, cumin or za’atar.

CHEESE: Other cheese that works nicely in this recipe are finely shredded mozzarella or pepper jack cheese. 

BREADCRUMBS: I enjoy the texture of panko breadcrumbs when I make crusted fish but you could also use regular breadcrumbs. 

COOK TIME: You want to make sure the skillet is hot and the oil is also hot when you add the fish in. Let it sit for about 3-4 minutes without touching it and then it should release from the pan when you use a spatula. It only takes about 3-4 minutes on each side to cook the fish. The internal temperature should be 145 degrees F.

DRY THE FISH: Use paper towels to pat the fish dry on both sides especially if your fish was thawed from frozen as there is often excess water. By patting the fish dry you ensure the crust sticks to the fish. 

OTHER SEAFOOD RECIPES YOU MIGHT LIKE:

PAN FRIED GARLIC BUTTER COD

BAKED PARMESAN FISH STICKS 

GREEK BAKED TILAPIA

HONEY MUSTARD SALMON

EASY LEMON SALMON KABOBS

MEDITERRANEAN FISH SOUP 

AIR FRYER SALMON